Description
A fresh and vibrant pico de gallo recipe made with diced tomatoes, onions, and jalapeños.
Ingredients
Scale
- 3 medium ripe tomatoes, diced
- 1/2 medium white onion, finely chopped
- 1 jalapeño pepper, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 small clove garlic, minced (optional)
Instructions
- In a medium bowl, combine the diced tomatoes and chopped onion.
- Add the minced jalapeño, chopped cilantro, and minced garlic (if using).
- Drizzle the lime juice over the mixture and sprinkle with salt and black pepper.
- Gently toss all ingredients together until well mixed.
- Let the pico de gallo sit for about 5 minutes to allow the flavors to meld before serving.
Notes
- Pico de gallo is best served fresh, but can be stored in the refrigerator for up to 2 days.
- Adjust the heat level by adding more or less jalapeño to your taste.
- Prep Time: 10 minutes
- Category: Appetizer
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 25
- Sugar: 2g
- Sodium: 125mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg